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Flavorful Seven-Layer Party Bowl with Harissa Chickpeas and Tahini-Citrus Dressing

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A vibrant, flavorful seven-layer bowl featuring spicy harissa chickpeas, creamy tahini-citrus dressing, and fresh veggies. Perfect for parties, quick dinners, and crowd-pleasing meals.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • Salt to taste
  • ¼ cup tahini
  • Juice of 1 lemon (about 3 tbsp)
  • 1 tbsp orange juice
  • 1 tbsp maple syrup or honey
  • 1 small garlic clove, minced
  • 2–4 tbsp warm water (to thin dressing)
  • Salt and pepper to taste
  • 2 cups cooked quinoa (about ½ cup dry)
  • 1 cup shredded red cabbage
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup fresh parsley, chopped
  • 1 avocado, sliced
  • 1 tbsp toasted sesame seeds or pepitas

Instructions

  1. Preheat oven to 400°F (200°C). Toss rinsed chickpeas with olive oil, harissa paste, smoked paprika, and salt until evenly coated. Spread on a baking sheet in a single layer.
  2. Roast chickpeas for 20-25 minutes, shaking pan halfway through, until crispy and fragrant. Watch closely to avoid burning.
  3. Rinse ½ cup quinoa under cold water. Combine with 1 cup water in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with fork and cool slightly.
  4. Whisk tahini, lemon juice, orange juice, maple syrup, minced garlic, salt, and pepper in a bowl. Add warm water 1 tbsp at a time until smooth and pourable. Adjust seasoning to taste.
  5. Shred red cabbage, dice cucumber, halve cherry tomatoes, chop parsley, and slice avocado. Keep avocado aside until serving.
  6. In a large serving bowl, layer quinoa as base. Arrange cabbage, cucumber, and tomatoes in sections. Add warm harissa chickpeas on top.
  7. Sprinkle feta cheese if using, then scatter parsley and avocado slices.
  8. Drizzle tahini-citrus dressing over or serve on the side.
  9. Finish with toasted sesame seeds or pepitas for crunch. Serve immediately or refrigerate up to 2 hours before serving (add avocado fresh).

Notes

Roast chickpeas spread out to ensure crispiness. Add warm water gradually to tahini dressing to avoid clumping. Prepare ingredients ahead to streamline assembly. Add avocado just before serving to prevent browning. Leftovers keep well refrigerated for 2 days if dressing is stored separately.

Nutrition

Keywords: seven-layer bowl, harissa chickpeas, tahini dressing, party bowl, vegan, gluten-free, quinoa salad, healthy dinner, easy recipe

Find it online: https://katedishes.com/flavorful-seven-layer-party-bowl-recipe-with-harissa-chickpeas-and-tahini-citrus-dressing-easy/